Friday, May 31, 2013

Peanut Butter & Honey Banana Bread


This recipe for Peanut Butter & Honey Banana Bread from Chow is fabulous! Really easy to make without any complicated ingredients. In under two hours from start to finish you will have a warm loaf of this amazing banana bread that everyone will love. The only change I made was that I used salted peanut butter. It needs the extra salt from the peanut butter to bring up the flavor. Enjoy!

Happy Baking,
Miranda

Ingredients:

Bread:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup mashed very ripe banana (from about 3 medium bananas)
2/3 cup chunky peanut butter
1/3 cup honey
1 teaspoon vanilla extract
1/3 cup whole milk, at room temperature

Directions:

Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch metal loaf pan with butter; set aside.

Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps. Set aside.

Place the measured butter and both sugars in a large bowl and whisk to combine. Add the eggs, banana, peanut butter, honey, and vanilla and whisk until smooth.
Add half of the reserved flour mixture and stir with a rubber spatula until just combined. Add half of the milk and stir until just combined. Repeat with the remaining flour mixture and milk, stirring until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 70 to 75 minutes.

Transfer the pan to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to finish cooling. (Or serve it warm, with honey butter if desired.) Once completely cooled, store it in an airtight container at room temperature for up to 4 days.

Honey Butter:

Directions:

Honey Butter:

8 tablespoons unsalted butter (1 stick), at room temperature
5 teaspoons honey
1/8 teaspoon fine salt

Directions:

Place the butter in a medium bowl and mash it with a rubber spatula until it’s very spreadable. Add the remaining ingredients and mix until thoroughly combined. Transfer to a serving bowl and serve immediately.

Alternatively, to serve this compound butter as a sliceable stick, transfer the butter mixture to a sheet of plastic wrap. Shape it into a log by rolling it up in the plastic wrap, then twist the ends to seal. Place in the refrigerator to harden, at least 30 minutes.

Recipe adapted from: www.chow.com